Cooking Instructions

1

Place Swiss chard, olives, garlic and asiago in a food processor. Cover and process, slowely streaming in olive oil until combined. Season with salt, pepper and red pepper flakes to taste.

2

Slice flank steak with a sharp knife horizontally from the long side to within 1/2 inch of the edge. Open steak; cover with plastic wrap. Flatten to a 1/4-inch thickness. Remove plastic wrap. Spread Swiss chard mixture over steak, leaving 1/2 inch at edges. Roll up tightly jelly-roll style, with the direction of the meat grain going from left to right. Secure with toothpicks. Season outside of meat with salt and pepper to taste.

Recipe Tip: For tender steak, slice pinwheels against the grain of the meat.

Ingredients

1 bunch Swiss chard, roughly chopped

1/2 cup pitted green olives, halved

1 garlic clove, roughly chopped

1 cup (3 ounces) grated Wisconsin asiago cheese

2 tablespoons olive oil

Salt and pepper to taste

Crushed red pepper flakes to taste

1 flank steak (about 1 1/2 to 1 3/4 pounds)

Toothpicks, soaked in water for at least 20 minutes

Cooking Instructions

1

Place Swiss chard, olives, garlic and asiago in a food processor. Cover and process, slowely streaming in olive oil until combined. Season with salt, pepper and red pepper flakes to taste.

2

Slice flank steak with a sharp knife horizontally from the long side to within 1/2 inch of the edge. Open steak; cover with plastic wrap. Flatten to a 1/4-inch thickness. Remove plastic wrap. Spread Swiss chard mixture over steak, leaving 1/2 inch at edges. Roll up tightly jelly-roll style, with the direction of the meat grain going from left to right. Secure with toothpicks. Season outside of meat with salt and pepper to taste.